Lavender And Rosemary Spiced Walnuts Recipes

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SPICED WALNUTS



Spiced Walnuts image

Cayenne pepper gives these slightly sweet walnuts a piquant kick.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Yield Makes 2 cups

Number Of Ingredients 8

1 tablespoon honey
2 teaspoons olive oil
2 cups walnut halves
2 tablespoons sugar
1 teaspoon coarse salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper

Steps:

  • In a large nonstick skillet, heat honey, oil, and 1 tablespoon water over medium heat. Add walnuts; toss to coat.
  • Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes. Transfer to a baking sheet to cool completely.

Nutrition Facts : Calories 195 g, Fat 18 g, Fiber 2 g, Protein 4 g

SPICY ROSEMARY NUTS



Spicy Rosemary Nuts image

Provided by Giada De Laurentiis

Time 30m

Yield 8 servings

Number Of Ingredients 8

Vegetable oil cooking spray
1 large egg white
1/2 teaspoon kosher salt
2 tablespoons maple syrup
1 tablespoon dried rosemary
1/4 teaspoon cayenne pepper
2 cups raw cashew nuts
1 cup raw shelled sunflower seeds

Steps:

  • Preheat the oven to 350 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
  • In a medium bowl, whisk the egg white and salt just until foamy. Add the maple syrup, rosemary and cayenne pepper. Stir in the nuts and sunflower seeds and toss until coated.
  • Spread the nut mixture on the prepared baking sheet in a single layer. Bake until the nuts are crisp and brown, 20 to 25 minutes, stirring halfway through. Let cool before serving or storing.

Nutrition Facts : Calories 316 calorie, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 135 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 9 grams, Sugar 5 grams

SPICED WALNUTS



Spiced Walnuts image

I pick my walnuts from a local tree, clean them and crack them myself-this recipe is worthy of my hard-won walnuts! The rich, buttery taste will fool you, as there's not a drop of butter in them. Not overly sweet, the nuts get nice and crispy from the egg bath. They work well as an appetizer and are an always-welcome hostess gift. They also freeze well, so you can enjoy them any time of year. -Sherri Starkin, Lyle, Washington

Provided by Taste of Home

Categories     Snacks

Time 1h

Yield 5 cups.

Number Of Ingredients 9

1 large egg white
1 tablespoon water
1 package (16 ounces) walnut halves
2/3 cup sugar
2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground allspice
1/2 teaspoon ground coriander

Steps:

  • Preheat oven to 275°. In a bowl, beat egg white and water until foamy. Add walnuts. In a large bowl, combine remaining ingredients. Add nut mixture; toss to coat. , Transfer to greased baking sheets. Bake until toasted and crisp, 45-50 minutes, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container.

Nutrition Facts : Calories 235 calories, Fat 20g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.

SPICED LAVENDER WALNUTS



Spiced Lavender Walnuts image

The blooming season has ended for my lavender bushes but now I have dried lavender on hand and recipes ready to test! Try these nuts in salads, sandwiches, trail mix or serve as a part of a party tray. From The Lavender Cookbook by Sharon Shipley. Note: when I did "research" for this recipe online, someone mentioned that they spread the nuts on a wire rack to allow the excess sugar to drip off the nuts. Place something underneath the rack to catch the drippings-wax paper, paper grocery bag, etc. I did not try this trick as it was after the fact.

Provided by COOKGIRl

Categories     Nuts

Time 20m

Yield 3 cups

Number Of Ingredients 7

2 cups walnuts (I used hazelnut halves because I didn't have enough walnuts on hand) or 2 cups hazelnuts (I used hazelnut halves because I didn't have enough walnuts on hand)
1 cup unbleached sugar (reduced from 1 1/2 cups)
1/2 cup filtered water
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 tablespoon dried provence lavender
1 teaspoon fresh rosemary leaf, finely minced

Steps:

  • Preheat oven to 350 degrees.
  • Spread the walnuts on parchment-lined cookie sheet. Bake 5-10 minutes or until lightly browned. Alternatively, the nuts can be lightly toasted in a skillet on the range.
  • In a medium-sized saucepan, combine the sugar, water, cinnamon and salt.
  • (After testing this recipe the thought ran through my head of using half of a cinnamon stick. fyi).
  • Over medium heat boil the mixture *without* stirring until it reaches 238 degrees (soft-ball stage) on a candy thermometer. Be careful with this step as the sugar syrup is very hot and will burn your skin!
  • Remove pan from heat and stir in the lavender, rosemary and walnuts.
  • Using a buttered spatula, quickly stir until all nuts are coated.
  • Transfer the walnuts to the cookie sheet and spread them singly in an even layer, separating the mixture using the buttered spatula.
  • Cool.
  • Store in an airtight container or in a Ziploc-type plastic bag in the refrigerator or freezer.

Nutrition Facts : Calories 770.4, Fat 50.9, SaturatedFat 4.8, Sodium 390.2, Carbohydrate 78, Fiber 5.7, Sugar 68.7, Protein 11.9

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